1. Butterfly the chicken by cutting each fillet along the middle length wise without going all the way through and open them out. Mix the oil, paprika, chilli flakes, garlic, mustard, coriander, mayo and salt together to make a wet rub.
2. Smear heaped teaspoonful of the mixture on each chicken fillet rubbing all over using the back of the teaspoon.
3. In a large heavy non-stick pan, heat the oil and cook the chicken for 5-6 minutes on the first side until the slightly browned. Turn and cook for 2 minutes on the other side. Remove from heat and cover with the lid or foil, resting the chicken for at least 5 minutes
4. To assemble, pile the cooked fillets onto a piece of wax paper in the centre of a large board and cut into strips. Arrange everything else around the chicken, some in piles directly on the board and some in small bowls